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Posts Tagged ‘cayenne pepper’

P&P and Greg & I are now on our fourth straight year of celebrating annual squash fests! These fests are a celebration of all things fall and is easily one of our favorite autumnal traditions. They started the year that we began dating our now-husbands — that first year involved transporting an assortment of colorful varieties from the farmers’ market in Morningside Heights across state borders to our long-distance boyfriends in Connecticut. The second year involved a novice attempt at spaghetti squash; the third year was a bit forgettable but we think it was in Willington; and now, the fourth year.

This fourth year of squash celebration has been truly spectacular. Now that I’m done with school and life has calmed down a bit, we’ve prioritized seeing P&P every fortnight or so, and every gathering has yielded a thrilling outdoor activity and some exciting inclusion of squash. Today we saluted the last of the apples at Lyman’s and finished the evening off with some roasted barley-stuffed pumpkins.

I imagine these pumpkins can be stuffed with just about anything and can be made savory or sweet. For a savory version, we used barley, which can easily be replaced with rice or wheat berries or millet or any other variety of grain. Instead of red swiss chard, one could substitute in cooked beans or zucchini or other cooked vegetables. For a sweet version, some coconut flakes and cubed apples could be a delicious alternative.

Roasted Barley-Stuffed Pumpkins

2 sugar pumpkins
1 c pearled barley, pre-cooked
1 onion
3 cloves garlic
1/2 bunch of leafy greens
1 can diced tomatoes
8 oz cheddar, cubed
Cayenne pepper, cinnamon, crushed red pepper to taste

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Saute the onion and garlic until the onion is slightly tender and translucent. Stir in the greens and salt and cook, stirring until the greens are slightly tender, about 10 minutes. Stir in the tomatoes and cooked barley, about 2 minutes. Add cheese. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the barley mixture.

Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Let cool 5 minutes, then serve.

Original recipe here.

Roasted Pumpkin Seeds, Two Ways

Pumpkin seeds and olive oil

Cayenne pepper
Habanero salt
Oregano
Cracked black pepper

Cardamom, freshly ground
Holiday black tea leaves, crushed
Sea salt

Preheat oven to 375 F. Rinse pumpkin seeds and combine in a bowl with a drizzle of olive oil and desired seasonings. Mix well. Spread in one flat surface on a baking sheet. Roast for 10-12 minutes, stirring at least once. All seasonings are to taste.  Careful not to burn!

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